Antiquary 15 Rob Roy

1. Stir Down the Ingredients: Combine the Antiquary 15-Year-Old Whisky, Noilly Prat Rouge, rhubarb bitters, Peychaud’s bitters, and maraschino cherry syrup in a mixing glass. Stir the ingredients together for 10 to 30 seconds, depending on how well you want the flavours integrated. The goal is to chill and dilute the drink just enough to harmonize the flavours.

2. Strain Into a Coupe Glass: Strain the stirred concoction straight into a frozen coupe glass. Chilling the glass ahead of time ensures that the drink stays cool and crisp from start to finish.

3. Garnish with Flair: For a finishing touch, garnish your cocktail with a skewered maraschino cherry and a flamed oil peel. To create the flamed peel, use a citrus peel (orange or lemon) and hold it over a flame for a brief moment to release its oils. Then, twist the peel over the drink to add a burst of citrus aroma and drop it in. The heat from the flame will bring out the oils, giving your drink a unique aromatic experience.